Ingredients
Method
1 In a mixing bowl, combine 2 tsp Hinds Barbeque Spice (Step 1) and flour, then gently coat the chicken livers in the mixture. Heat oil in a large frying pan and fry the livers on medium heat for 3 - 4 minutes on each side until golden brown. Add the chopped onion and fry on medium heat for 5 minutes.
2 Add the remaining 4 tsp Hinds Barbeque Spice (Step 2) and Rhodes Quality Tomato Paste, cook for 5 minutes then add the Bisto Roast Chicken Flavoured Gravy. Simmer on low heat for 5 - 10 minutes, check the seasoning and add salt if you need to, then remove from the stove.
1 In a large pot, combine the peeled and cut potatoes with the cream, butter, Hinds Mixed Herbs and water. Simmer on a medium heat for 30 - 40 minutes until the potatoes are cooked and the liquid has reduced by more than half. Mash the potatoes using a potato masher or wooden spoon. Serve with the BBQ chicken livers, freshly chopped parsley and chilli (optional).
Some potatoes take longer to cook than others. If your potatoes are hard and your liquid has run out, gradually add about ½ cup of water at a time until the potatoes are cooked. Remember we are using the liquid to make our mash so you don’t want to add too much additional water, if you do, you will have a runny mash.
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Ingredients
Directions
1 In a mixing bowl, combine 2 tsp Hinds Barbeque Spice (Step 1) and flour, then gently coat the chicken livers in the mixture. Heat oil in a large frying pan and fry the livers on medium heat for 3 - 4 minutes on each side until golden brown. Add the chopped onion and fry on medium heat for 5 minutes.
2 Add the remaining 4 tsp Hinds Barbeque Spice (Step 2) and Rhodes Quality Tomato Paste, cook for 5 minutes then add the Bisto Roast Chicken Flavoured Gravy. Simmer on low heat for 5 - 10 minutes, check the seasoning and add salt if you need to, then remove from the stove.
1 In a large pot, combine the peeled and cut potatoes with the cream, butter, Hinds Mixed Herbs and water. Simmer on a medium heat for 30 - 40 minutes until the potatoes are cooked and the liquid has reduced by more than half. Mash the potatoes using a potato masher or wooden spoon. Serve with the BBQ chicken livers, freshly chopped parsley and chilli (optional).
Some potatoes take longer to cook than others. If your potatoes are hard and your liquid has run out, gradually add about ½ cup of water at a time until the potatoes are cooked. Remember we are using the liquid to make our mash so you don’t want to add too much additional water, if you do, you will have a runny mash.
